Sausage containing nitrite blocking agent and preparation method thereof

A nitrite and blocking agent technology, applied in the field of food processing, can solve the problems of poor taste of fat meat, lack of garlic, and restricted consumption of patients with hyperlipidemia, etc., to achieve reduced production, good taste, and good color Effect

Inactive Publication Date: 2013-06-05
周仕明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the price of garlic fluctuates greatly, which has become a factor restricting the production cost of sausages
Currently, there are no substitutes for garlic
[0004] In addition, although sausage is delicious, it is restricted when eating by patients with hyperlipidemia.
If the proportion of fat used in the preparation process is reduced, the taste will deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1 seasoning

[0026] Recipe 1: Grind 2000g of fresh pork lean meat and fat meat separately, mix according to the ratio of lean meat: fat meat 7:3, add 35 grams of salt, 45 grams of white wine, 8 grams of monosodium glutamate, and 40 grams of white sugar as auxiliary materials per kilogram of pork After mixing evenly, marinate for 6 hours; stir 6g of bitter gourd into bitter gourd puree and mix it with 20g of propolis and 1.2g of auxiliary materials. The auxiliary materials are 1.0g of Pu'er tea powder and 0.2g of cumin powder. marked.

[0027] Formula 2: Compared with formula 1 in Example 1, the only difference is the lack of Pu'er tea powder, which is indicated by "II".

[0028] Formula 3: Compared with formula 1 in Example 1, the only difference is the absence of bitter gourd, which is marked with "Ⅲ".

[0029] 2 Preparation method

[0030] Put the obtained fresh sausage into a smoker at 30°C to smoke and bake. The smoked material is cypress branches, so that 15% o...

Embodiment 2

[0041] 1 seasoning

[0042] Recipe 4: Grind 1000g of fresh pork lean meat and fat meat separately, mix according to the ratio of lean meat: fat meat 8:2, add 35 grams of salt, 45 grams of white wine, 8 grams of monosodium glutamate, and 40 grams of sugar for each kilogram of pork. After mixing evenly, marinate for 8 hours; stir 200 g of bitter gourd into bitter gourd mud and mix it with 3 g of propolis and 10 g of auxiliary materials. The auxiliary materials are 7 g of black tea powder and 0.45 g of cumin powder, 1 g of pepper, 1.55 g of star anise, Marked with "IV".

[0043] 2 Preparation method

[0044] Put the obtained fresh sausage at 60°C to volatilize 30% of the water, and hang it in the air for 10 days at 2-3°C to obtain a sausage containing a nitrite blocking agent.

[0045] 3 Effect evaluation

[0046] A detection of nitrite

[0047] Take "IV" as a sample, crush it, take 20g, add deionized water and use a volumetric flask to make up the volume, soak overnight, cen...

Embodiment 3

[0051] 1 seasoning

[0052] Recipe 5: Grind 1000g of fresh pork lean meat and fat meat separately, mix according to the ratio of lean meat: fat meat 8:2, add 35 grams of salt, 45 grams of white wine, 8 grams of monosodium glutamate, and 40 grams of sugar for each kilogram of pork. After mixing evenly, marinate for 8 hours; stir 10g of bitter gourd into bitter gourd puree and mix with 10g of propolis and 20g of auxiliary materials. It is mixed and crushed according to the weight ratio of 2:1:1:0.5:0.3:0.1:0.1:0.2, marked with "Ⅴ".

[0053] Formula 6: The only difference from "Ⅴ" is that it lacks propolis, and it is marked with "Ⅵ".

[0054] 2 Preparation method

[0055] Put the obtained fresh sausage into a smoker at 45°C to smoke and bake. The smoked material is cypress branches, so that 40% of the water is evaporated, and hang it in the air at 2-3°C for 10 days to obtain a sausage containing a nitrite blocking agent.

[0056] 3 effect comparison

[0057] A comparison of p...

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PUM

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Abstract

This field belongs to the field of food processing, and particularly relates to sausages and a processing method thereof. The sausages contain 0.3-20% of the total weight of the sausages, and the preparation method is as follows: take the fresh meat of the formula amount and grind it and marinate it with ingredients Finally, after mixing evenly with bitter gourd and auxiliary materials, the weight ratio of bitter sweet potato and auxiliary materials is 0.5-5:1, and the described auxiliary materials contain black tea or Pu'er tea equivalent to 30-70% of the total weight of auxiliary materials; After the sausage, 15-40% of the water is evaporated; the taste of the sausage is good, the color is good, and it is suitable for patients with hyperlipidemia; the sausage uses bitter gourd instead of the spice garlic, and the sausage has a strong garlic flavor; the right amount of bitter gourd is guaranteed Under the premise of maintaining the taste of sausage, the generation of nitrite in the subsequent processing is significantly reduced; during the cooking process of sausage, the effective ingredients for removing nitrite from the bitter gourd mixed in the sausage are released slowly and regularly, so that the nitrite Nitrates are completely removed.

Description

technical field [0001] This field belongs to the field of food processing, in particular to sausage and its processing method. Background technique [0002] Sausage has a history of more than a thousand years in our country and is one of the favorite foods of the Chinese people, but the nitrite in sausage makes people turn pale when they talk about it. Nitrite is a carcinogen. Our country stipulates that the content of nitrite in sausage shall not exceed 23mg / kg, and developed countries are more strict. However, in the process of sausage preparation, in order to pursue a good taste, many businesses ignore the problem of excessive nitrite and increase the taste and color of sausage at the expense of health. [0003] Among the spices and seasonings, garlic is a commonly used spice and flavor enhancer, especially in the preparation of Sichuan cuisine (such as Sichuan-style sausage). However, the price of garlic fluctuates greatly, which has become a factor restricting the pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/314A23L1/317A23L1/221A23L1/275A23L13/40A23L13/60A23L27/10
Inventor 李红
Owner 周仕明
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